Course: Dessert
Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes

Ingredients:

• 400g plain flour
• 2 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 2 tsp baking powder
• 2 tsp bicarbonate of soda
• 400ml vegetable or olive oil
• 6 medium eggs
• 200g dark muscovado sugar
• 2 tsp vanilla extract or ½ tsp ground
• vanilla powder
• 450g carrots, peeled and roughly grated
• 120g chopped walnuts

For the icing

• 320g cream cheese
• Zest of 1 washed orange, finely grated
• 2 tbsp orange juice
• 1 tsp vanilla extract or powder
• 200g icing sugar
• Blueberries or blackberries (to decorate)

Instructions:

1. Preheat the oven to 170°C (325°F, fan oven 150°C).

2. Lightly oil a 24cm (9.5in) round cake springform (ideally non-stick) tin.

3. Sift the flour, spices, baking powder and bicarbonate of soda together in a large bowl.

4. In a smaller bowl, lightly whisk the oil and eggs together, stir in the dark muscovado sugar and vanilla and mix well, then slowly stir the wet mixture into the flour mixture and mix well.

5. Add the carrots and walnuts. Mix thoroughly, then pour into the prepared cake tin.

6. Bake in the preheated oven for 1¼ hours, or until lightly coloured. You can test if it’s ready by inserting a skewer into the centre of the cake and when it comes out clean, it’s ready.

7. Remove from the oven and allow to cool in the tin for 10 minutes before taking out and placing on a wire rack.

8. For the icing, beat together the cream cheese, orange zest, orange juice and vanilla. Sift the icing sugar and stir into the cream cheese mixture.

9. Wait until the cake is completely cooled, then spread the icing over the top with a palette knife. Decorate with blueberries or blackberries.